Cranberry-Ginger Chutney

From EatingWell: November/December 1998 — Subscribe to EatingWell Magazine Today!

This cranberry chutney is spiked with ginger, curry and crushed red pepper; serve alongside roast pork or chicken.

About 2 cups

Active Time: 20 minutes

Total Time: 8 hours (includes chilling time)

Nutrition Profile

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Ingredients

1 16-ounce can whole-berry cranberry sauce
1/2 cup cider vinegar
1 cinnamon stick
1 tablespoon chopped fresh ginger
1 teaspoon curry powder
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Combine cranberry sauce, vinegar, cinnamon stick, ginger, 1 teaspoon curry powder, crushed red pepper, salt and pepper in a large saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes. Cool. Cover with plastic wrap and refrigerate overnight.

Nutrition

Per tablespoon: 22 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 40 mg sodium; 5 mg potassium.

Exchanges: Free Food

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